# What You'll Need:
→ Benedictine Spread
01 - 1 English cucumber, peeled, seeded, grated and excess moisture squeezed out
02 - 8 ounces cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon grated yellow onion
05 - 1 tablespoon chopped fresh dill
06 - 1 teaspoon fresh lemon juice
07 - 1/4 teaspoon salt
08 - Pinch ground white pepper
09 - A few drops green food coloring (optional)
→ Canapés
10 - 1 baguette, sliced into 24 thin rounds (or 12 slices white sandwich bread, cut to yield 24 rounds)
11 - 1 English cucumber, thinly sliced for topping
12 - Fresh dill sprigs for garnish
# How-To Steps:
01 - Peel, halve and seed the cucumber, then grate it. Gather the grated cucumber in a clean kitchen cloth or paper towel and squeeze firmly to remove as much liquid as possible.
02 - In a mixing bowl, beat the softened cream cheese with mayonnaise until smooth. Stir in grated onion, chopped dill, lemon juice, salt and white pepper until evenly incorporated.
03 - Fold the drained grated cucumber into the cheese mixture and add green food coloring if desired. Cover and chill for 10 minutes to let flavors meld.
04 - Slice the baguette into 24 thin rounds (or cut sandwich bread to the desired shape). Optionally toast the rounds briefly until lightly golden. Thinly slice the second cucumber for topping.
05 - Using a small spatula, spread about 1 tablespoon of the Benedictine onto each bread round. Top each with a thin cucumber slice and a small dill sprig.
06 - Arrange the finished canapés on a platter and serve immediately or keep chilled for up to 30 minutes before serving.
